Cooking Steps

1. 

   Step1:Prepare the soup seeds in advance (high flour 40g and boiled water 40g quickly mix well), and refrigerate overnight.

2. 

   Step2:Mix ingredients other than butter and knead into a bal

3. 

   Step3:Start rubbing like washing clothes. But don't press down. Push forward. Push out and roll back. It may be sticky at first. But don't touch the powder. It will be smoother and smoother

4. 

   Step4:Knead to pull out the thick film. Add room temperature softened butte

5. 

   Step5:Continue to knead. Still push to roll back. Push three times to roll onc

6. 

   Step6:Knead to expansion stag

7. 

   Step7:Put it in the basin and cover with plastic film. Ferment at 2628 degrees for about 4560 minute

8. 

   Step8:Ferment to about twice the size. Dip a little flour in your finger and poke it in the middle of the dough. If it doesn't rebound, it will prove that the first round is finished

9. 

   Step9:Exhaust the dough and divide it into small dough of 40g. Knead the dough and cover with plastic film. Relax for 1520 minutes

10. 

    Step10:Divide the pineapple peel into 20g balls. Sprinkle a thin surface on the chopping board. Roll the pineapple peel into thin sheets. Put the dough on the thin sheets. Then lift the thin sheets off the chopping board. Push the thin sheets slowly by hand. Let the thin sheets evenly wrap on the outside of the dough (don't wrap them all. Leave some of them uncovered below

11. 

    Step11:After treatment, the dough is fermented at room temperature (not covered with plastic wrap, not in a warm and humid place). The dough is fermented until it is poked out. The dough rebounds very slowly

12. 

    Step12:Put it in the preheated 190 degree oven (oven temperature is due to personal oven's temper). Middle layer. Heat up and down. Bake for about 15 minutes. Put it on the grill and cool it. It can be stored in a fresh bag for 23 day